Hensberger recipe keeps failing

I've made some wonderful loaves with my new bread machine, the West Bend Hi Rise. However, I'm completely stumped by this one recipe and I wanted someone else's opinion. I've been wanting to try this for a while, and boy was I disappointed.

Edit: I meant to say that this recipe is from Hensberger's Bread Lover's Bread Machine Cookbook, and it is the recipe for Sennebec Hill Bread on page 188.

This was for 1.5 pound loaf. My experience today is the same as my experience with this recipe previously, but for the 2 lb loaf.

The dough was very sloppy and wet after the first knead, spreading out over the bottom of the pan and sticking to the sides, so I started to add small increments of flour during the second knead. And then iI added more. And more, and more, and still the dough was sloppy and incredible sticky. It seemed as though the more flour I added the stickier the doough became. In the end I took it out of the machine and kneaded by hand for a few minutes just to see if I could incorporate enough flour, but even then, the dough stuck to everything. I chucked it back in the machine, but I don't have much hope. Now it's sticky dough with unkneaded flour in the mix.

I'll list the ingredients here:

1 1/4 cups water

2 egg yolks

3 tablespoons oil

2 tablepoons molasses (I hate this stuff so used light brown sugar)

1 1/2 cups bread flour

3/4 cup ww flour

1/2 cup medium or dark rye flour

3 tablespoons rolled oats

3 tablespoons yellow cornmeal

3 tablespoons toasted wheat germ

1/2 cup nonfat dry milk

1 1/2 tablespoons gluten

1 1/2 teaspoons salt

1 Tablespoon bread machine yeast

I just took the second loaf out of the baking pan at the end of the second rise to try to shape it. I've never seen gluier dough, and that was AFTER I added, and added, and added, more flour.